Fudgy Brownie Recipe … with Canned Pumpkin!
I have lots of brownie recipes, but there’s always room for one more. Especially when the brownies are topped with pumpkin and chocolate chips. I used my favorite brownie base for these easy pumpkin brownies. It’s an easy, one-bowl, no-mixer recipe that’s as fast as using a boxed mix. Simply melt chocolate and butter together, add sugar, eggs, flour, and just stir everything together. So easy. It’s a brownie base I’ve fallen in love with because it’s easy, I don’t have to break out my mixer, and it always delivers amazing results. Then you add the pumpkin layer, which is just sweetened pumpkin puree, an egg yolk, and plenty of pumpkin pie spice before topping with chocolate chips. The pumpkin puree brownies are so fudgy with zero cakiness. The pumpkin layer on top keeps them extra moist and the chocolate chips add texture and even more chocolate flavor. The brownies are nicely flavored with pumpkin but are not overwhelmed by it. I love pairing pumpkin with chocolate but I like them both to shine through equally.
Ingredients for Chocolate Pumpkin Brownies
I made these pumpkin brownies without cream cheese since that’s just one more thing to bring to room temperature and swirl into the batter. For the super straightforward pumpkin chocolate brownies, you’ll need:
Unsalted butter Dark chocolate Eggs Granulated sugar Vanilla extract Brewed coffee Instant espresso granules (not ground coffee) All-purpose flour Salt Pumpkin puree Light brown sugar Pumpkin pie spice Semi-sweet chocolate chips
How to Make Chocolate Pumpkin Brownies
Like I already mentioned, this pumpkin brownie recipe is a cinch to make. I’ve given full ingredient measurements and instructions in the recipe card at the end of the post, but here’s an overview of how to make brownies with canned pumpkin puree: Tip: The toothpick test is tricky here since you’ll hit melted chocolate chips and a gooey pumpkin layer, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
Can I Omit the Coffee?
You don’t have to use coffee and/or add the espresso granules to these homemade brownies from scratch if you don’t want to. But before you say no, know that you can’t taste the coffee and the brownies don’t taste like coffee. When adding coffee or espresso to chocolate cakes or brownies, it simply brings out and heightens the chocolate flavor without leaving a coffee taste at all.
Is There a Pumpkin Pie Spice Substitute I Can Use?
If pumpkin pie spice isn’t sold in your area or you ran out, you can make your own blend at home using this recipe.
Can the Recipe Be Doubled?
Yes, very easily! Just double the ingredients list and bake the brownies in a 9×13-inch pan. The bake time should remain roughly the same.
Can the Brownies Be Made in Advance?
Absolutely! The pumpkin chocolate brownies need at least 2 hours to set up at room temperature being sliced, but you could make these up to 2 days before slicing and serving. The pumpkin keeps the brownies moist and soft!
Tips for Making Pumpkin Chocolate Brownies
Chocolate: For this pumpkin brownie recipe, I used chocolate from a Trader Joe’s 72% Pound Plus bar. If you don’t have a TJ’s your area, then I recommend using a high quality dark(er) chocolate. The higher percentage the chocolate has, the darker it is, and also the less sweet it is. I would not go over 80%, nor would I go under about 60% because for me that wouldn’t have enough dark chocolate richness. Pumpkin puree: Also note that you need to use canned pumpkin puree for this homemade brownie recipe and NOT canned pumpkin pie filling. Pumpkin pie filling is sweetened and spiced and will mess up the flavor of these brownies. Cooling time: Finally, you need to let these pumpkin brownies cool for a good 2 hours before slicing them. The pumpkin layer firms up as it cools, and if you try to cut into these brownies right away you’ll make a mess.
More Homemade Brownie Recipes:
The 15 Best Brownie Recipes – The BEST 15 scratch brownie recipes that are FAST, EASY, and decadent!! If you LOVE super fudgy, rich brownies and are a chocaholic, SAVE these recipes!! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
The Best Pumpkin Cream Cheese-Filled Brownies — A layer of pumpkin cheesecake inside fudgy brownies! So delicious!
Oreo Cream Cheese Brownies – If you’re looking for an over-the-top decadent brownie recipe, look no further! Ultra fudgy, rich brownies topped with a layer of cream cheese spiked with white chocolate chips, before sprinkling Oreos and chocolate chips!
The Best Turtle Brownies – Super fudgy and loaded with chocolate, pecans and caramel! So.crazy.good!
Andes Mint Brownies – Super fudgy brownies loaded with Andes! Chocolate + mint is the best! Meet your new favorite brownies and so easy!
Salted Caramel Pretzel-Topped Fudgy Brownies – Super fudgy scratch brownies as easy as a mix and the salty-and-sweet combo is irresistible!
Loaded Fudgy Candy Bar Brownies – Perfect for using extra candy you have! There’s no such thing as too much chocolate!
Fudgy Peanut Butter Cup Brownies – Easy, one-bowl, no mixer brownies with a full-size PB cup in every brownie! As fast as using mix and tastes way better!
Homemade Little Debbie Cosmic Brownies – A dead ringer for the real thing and just so good!
The Best German Chocolate Brownies – Rich, ultra fudgy brownies topped with the best German chocolate frosting! Sinfully delicious! Easy, no-mixer recipe that’s an automatic hit with everyone!
